Steaming is one of my favorite ways to lighten up food, and it is also an easy and quick way to get dinner on the table. Win-win-win in my book. I have a two-layer bamboo steamer, which fits perfectly in my le creuset pot. This recipe creates a lightly flavored salmon with lemongrass and oranges. I steamed some frozen veggies at the same time. A little reheated brown rice rounded out the meal.

I started by chopping up a 6 inch piece of lemongrass, and slicing an orange very thinly. I reserved 4 slices of oranges. I then placed the lemongrass and the rest of orange slices in about 1 inch of water. You don’t want the water to boil up into your steamer so check the water level and adjust if necessary.

I placed my bottom plate in the water trying to corral all of the aromatics underneath it. I arranged my reserved orange slices to make little beds for the salmon.

I then placed the salmon directly on top of the orange slices and seasoned them with a little salt.

I placed the top plate on my steamer and filled it with the frozen veggies. You want the food that will take the longest closer to the water, which in my case was salmon.

I placed the lid on, and turned the burner on to medium-high. Once the water started boiling, and steam started coming out the top, I set my timer for 10 minutes.

After 10 minutes, I checked both layers and ended up switching the position of the veggies and the salmon. I steamed them for 5 more minutes. At the end the salmon looked like this:

I have the Signature Wide Round Dutch Oven 6 3/4 qt. It looks like they have discontinued it, but the 7 1/4 qt round french oven would be about the same width (11 1/2 inches), just a little deeper. It is big enough to braise a large chuck roast, but not so big that it is a pain to use.